English Roast Beef

A hearty plate of sliced roast beef drizzled with rich brown gravy, served with golden roasted potatoes, vibrant green peas, steamed carrots, broccoli, cauliflower, and a Yorkshire pudding. The colorful meal is arranged on a black plate with a white tablecloth in the background, showcasing a traditional English Sunday roast.

Savor the rich and hearty flavors of English Roast Beef, a timeless comfort food that brings warmth and satisfaction to your dinner table. This recipe features a perfectly seasoned beef round roast, slow-cooked to tender perfection with aromatic herbs and spices. The addition of a flavorful gravy made from pan drippings completes this classic dish, making it perfect for Sunday dinners, holiday feasts, or special occasions.

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Serving Size: 10
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Ingredients

  • Pot Roast:
    • 5 pounds beef round roast
    • salt and pepper to taste
    • 2 tablespoons butter
    • ½ cup water
    • 1 medium onion, sliced (Optional)
    • 1 clove garlic, minced (Optional)
    • ½ teaspoon dried sage
    • ½ teaspoon dried mint
    • ⅛ teaspoon seasoning salt (Optional)
    • ⅛ teaspoon red pepper flakes (Optional)
  • Gravy:
    • 1 tablespoon butter
    • 1 tablespoon all-purpose flour
    • ½ cup cold water
    • ¼ teaspoon dried sage
    • ¼ teaspoon dried mint

Instructions

  1. Preheat the oven to 350 degrees F
  2. Make the pot roast:
  3. Season roast all over with salt and pepper.
  4. Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
  5. Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
  6. Make the gravy:
  7. Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
  8. Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
  9. Slice the roast and pour gravy over the top.
  10. Serve and Enjoy!

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